BXL is a belgian pub in New York City (on 43rd, near Times Square). I was there on May 10, 2006. Nice woody ambience, especially given its location. With the one-time tourist traffic, you never know if the restaurants near Times Square are going to be any good.
They had seven beers on draft: two Leffes (one was the blond, not sure about the other), Karmeleit, Stella Artois, Chimay, a Lindemans, and a Cuvee BXL (house beer). I can't resist a Karmeleit, so that's what I ordered ($7).
It was served cold. *sigh* This is the big disadvantage to ordering a beer in the US. They're all too darn cold. This is not a lager, people! As a result, the overwhelming flavor was a yeasty bite, when I know this particular beer has a nice sweetness to it. It was served in the proper Karmeleit glass.
I had the Hanger Steak with red shallot sauce ($19). Fastest hanger steak ever. I think it came out in 15 minutes, tops. Tender medallions of hanger steak, cooked properly to medium rare. Thicker fries than I'm accustomed to seeing as "frites." Nice herbed mayonaise.
For me, the highlight of a good bistro steak is the sauce. Brasserie Jo in Boston makes an amazing steak with Roquefort butter that is to die for. Mmm, roquefort... At BXL, the red shallot sauce could have been reduced a touch more to bring out its flavor. As it was, it was tasty but not spectacular. It edged on the bland, with vinegar the predominant flavor. I'm known as the Saucemeister in my house, so I demand perfection from sauces.
That being said, I basically inhaled my dinner, pausing only to make notes and test the Karmeleit to see if it had warmed up.
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